The Bell at Skenfrith Hotel

Monmouthshire

On sunnier days, The Bell’s organic kitchen garden bursts into colour and chef Michael Fowler’s daily menu is inspired by whatever is at its best that morning. He pairs his organic fruit and veggies with meat that has been sourced within a 20-mileradius. Start with celeriac velouté with perl las cheese, apple and port reduction, follow with hake en papillote with new potatoes, julienne vegetables and caviar cream. Finish with The Bell’s millionaire’s shortbread and red wine hot chocolate, then sit back and enjoy the views across the River Monnow. Doubles from £110.